Perfect for bread-and-cheese lunches, or as a partner for home-made soups, this crusty loaf with its fragrance of herbs is very moreish.
This is one recipe where dried herbs are no substitute for fresh, as they just cannot provide the herby flavour that makes these bread sticks so delicious, especially if they are served warm.
MAKES 1 BREAD STICK
15 g (1/2 oz) fresh yeast or 7.5 ml (1 1/2 tsp) dried and a pinch of sugar
450 g (1 lb) Granary flour
5 ml (1 tsp) salt
30 ml (2 tbsp) chopped fresh parsley
15 g (1/2 oz) fresh yeast or 7.5 ml (1 1/2 tsp) dried and a pinch of sugar
450 g (1 lb) Granary flour
30 ml (2 tbsp) chopped fresh mixed herbs, such as mint, thyme, marjoram, rosemary, chives
1 garlic clove, skinned and crushed (optional)
10 ml (2 tsp) clear honey
fine oatmeal for sprinkling
1. Blend the fresh yeast with 300 ml (1/2 pint) warm water. If using dried yeast, sprinkle it into 300 ml (1/2 pint) warm water with the sugar and leave in a warm place for 15 minutes, until frothy.
2. Put the flour, salt and herbs in a bowl and mix together. Make a well in the centre. Stir the garlic, if using, and the honey into the yeast liquid, then pour into the centre of the dry ingredients. Beat together until the dough leaves the sides of the bowl clean.
3. Turn on to a lightly floured surface and knead well for about 10 minutes, until smooth and elastic. Place in a clean bowl. Cover with a clean tea-towel and leave in a warm place for about 1 hour, until doubled in size.
4. Turn the dough on to a floured surface and knead lightly. Shape into a sausage shape about 40 cm (16 inches) long. Place on a greased baking sheet. Cut several slashes on the top of the loaf. Cover and leave in a warm place for about 30 minutes, until doubled in size.
5. Brush with a little milk and sprinkle with oatmeal. Bake at 230°C (450°F) mark 8 for 10 minutes, then reduce the oven temperature to 200°C (400°F) mark 6 and bake for a further 15 - 20 minutes. Leave to cool on a wire rack.
